Savory plate pie with fig spread

Name: savory plate pie with fig spread
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 270 g roll fresh puff pastry; 10 shallot; 5 fresh thyme; 50 g unroasted walnuts; 200 g cream brie; 2 el (peanut) oil; 142 g fig spread St. Dalfour

savory pie of puff pastry, shallots, thyme, walnuts, brie and fig spread.

Ingredients

Directions

Preheat the oven to 200 ° C. Roll out the puff pastry with the baking paper over a baking tray.
Peel the shallots and cut into 2 parts per person. Ris the leaves of the sprigs of thyme. Chop the walnuts coarsely and cut the brie into thin slices.
Heat the oil in a frying pan and fry the shallot for 2 minutes on a high heat. Add the spreading of the spreads and half of the thyme.
Stir well and warm on low heat in 3 min.
Cover the puff pastry with the slices of brie and spread the shallot over it. Bake the plate cake in the middle of the oven for about 20 minutes.
Remove the cake from the oven and sprinkle with the walnuts and the rest of the thyme.